Thursday, October 2, 2008

Ganesh Chaturthi 2008

Our house simple Ganesha Habba :-)

On the occasion of Ganesha Festival i prepared Holige, Kargikayi, Hesarabele kosambri & Rasayana..


For preparing the dough:-
2 cups Maida
1/2 cup Fine Rava/Sooji
1/2 teaspoon Turmeric Powder
Salt a pinch
Water as required

Mix all the above ingredients with water and make a soft dough. Soak in oil atleast for 1 hour.

For the Filling:
1 Cup Tuar Dal
Grated / Powdered Jaggery 2 and 1/2 Cups
1 cup of grated fresh Coconut. (If breaking a coconut, use one full coconut)

1. Boil Tuar dal in pressure cooker add coconut and jaggery on a low flame till jaggery melts. Add cardamom powder and fry till fragrant. Blend this in a mixer to a smooth paste using as less water as possible. The mixture should be thick enough to be rolled into balls.
2. Make balls out of the Maida Dough. This should be a little smaller than the Hoorna Balls.
3. Flatten the Maida Ball to a one and a half to two inchs in diameter.
4. Pace the Hoorna Ball in the Middle of the flat Maida dough. close and Seal the Hoorna inside or, invert and close the hoorna from the top very carefully.
5. Ready the Suffed Maida Balls before rolling them. Dredge in the flour and Roll the Stuffed Maida ball.
6. Toss it in a hot Tawa and Apply Ghee on both sides.
7. The tasty authentic obbattu is ready. Serve with Ghee or Milk.

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1-1/2 Cup Maida
1 tbsp Rava
2 tbsp Ghee
Water, for preparing the dough
Oil for Deep Fry

1/2 Cup Kobbari
1/2 Cup Sugar
1 tbsp Elaichi/Cardamom
8-10 Cashew nuts
8-10 Raisins

1. Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside.
2. Roast the cashew nuts and raisins lightly in ghee & mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste;Keep aside.
3. Pull out small balls from the rava-maida dough and roll them into small circular pooris. Make sure the pooris are not too thick.
4. Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: If you have the plastic/metal press, you could use that as well. Place the poori with the filling in the press; Fold and press to seal; Remove excess dough.
5. Heat oil in a wok on low-medium heat; Drop the Kargikayi into oil one by one and fry until they turn golden brown in color; Fry on both sides.
6. Remove from oil an strain into paper towels; Let cool completely and store in air tight containers.

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Moong dal / Hesarabele kosambri

1 cup hesarabele/moong dal - soake it for 4hours
1/2 cup grated coconut
Coriander leaves finely chopped
1-2 green chillies
1 tsp asafoetida
1 tsp lemon juice
Grated cucumber (Also can Add corrot)
Salt & pepper powder

1. Drain the water from the soaked hesarabele.
2. Add salt, grated coconut, cucumbet & finely chopped coriander.
3. Take 2-3 tbsp oil in a pan to prepare the ogarne (tadka).
4. Add mustard, when it cracks, add asafoetida & green chillies.
5. Add the tadka to the hesarabele.
6. Add lemon juice, pepper and mix well.

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